Harvest Chicken Lentil Chili

Pumpkin is hiding in this hearty chili recipe. Topped with roasted pumpkin seeds, this pumpkin chili recipe is perfect for a cold day.

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  • Makes: 8 servings
  • Serving Size: 1 1/2 cups
  • Makes: about 11 1/2 cups
  • Prep: 30 mins
  • Cook: 1 hr

Harvest Chicken Lentil Chili

Directions

  1. In a 4-qt. Dutch oven heat oil over medium-high heat. Add onions, carrots, and celery. Cook 6 to 8 minutes or until onions are tender, stirring occasionally. Add chicken, broth, and the water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until chicken is done (at least 175 degrees F). Remove chicken from Dutch oven; cool slightly. Remove chicken from bones; discard bones. Chop chicken; chill until needed.
  2. Meanwhile, stir lentils into broth mixture. Return to boiling; reduce heat. Simmer, covered, 30 minutes or until lentils are tender.
  3. Stir in chicken and next five ingredients (through oregano). Simmer, covered, 10 minutes more or until heated through. Stir in hot sauce.
  4. If desired, top servings with yogurt, pumpkin seeds, and/or additional chili powder.
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Nutrition Facts (Harvest Chicken Lentil Chili)

  • Per serving:
  • 223 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 64 mg chol. ,
  • 506 mg sodium ,
  • 24 g carb. ,
  • 10 g fiber ,
  • 7 g sugar ,
  • 22 g pro.
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